This aims of special project are study about method reduce astringent of ripening suitable products of carunda pasteurized juice we are study the changes during storage of carunda pasteurized juice and study cosumer acceptance of products of carunda pasteurized juice. From method revealed that the methods of ripening carunda the most suitable method is method 3 the method of ripening Cassia Tree in 3 days we are found physical quality in the value L* a* and b* (peel) is equal to 38.03±0.26 29.44±0.17 13.43±0.35 the value L* a* and b* (the meat) is equal to 35.43±0.10 36.86±0.08 19.87±0.07 Chemical found °Brix values were 8.83±0.29 and 2.97±0.02. The pH of the test scores in most aspects. The difference was statistically significant (p<0.05) and then study the dynamics between the preservation of products carunda pasteurized juice and found that L* a* decreased statistically significantly (p<0.05) and b* values were increased statistically significantly (p<0.05). The bacteriological quality of carunda pasteurized juice found that microorganisms not exceed 1x104 cfu/sample 1 ml yeast andmold must not exceed 100 CFU/sample 1 ml S. Cheryl Shea coli must be less than 3 MPN/sample 1 ml and Coliform less than 2.2 MPN/100 ml Which does not exceed the prescribed standards of the Ministry of Health. Can be stored at room temperature 4+2 °c storage for 3 weeks The study on the adoption products Karanda Pasteurized found that consumers agree 100 percent.

The research aimed to study and develope a pasteurized lime juice by adjust the concentrate level of lime juice mixed with konjac. Used Completely Randomized Design and significance among mean was assessed by using the one-way ANOVA and was detected mean and standard deviation were compared using Duncan’s New Multiple’s Range test (DMRT). Results were considered based on a significant difference at p value ≤ 0.05. From the results the final formula consisted of 21% lime juice 15% konjac 10% fructose syrup and 54% warm water. Combination of lime juice and konjac to produce healthy beverage for promote a good digestive system. Konjac has an ability water-holding capacity and form a soft gel with water. It was acts as a bulking agent in the colon. The product was pasteurized at 72-75°C for 15s and packaged in 180-220cc. it could be stored at 6±1°C for 7 days. The products were well accepted by consumers (n=30 duplicate) with scores of 7 (like moderately) used sensory evaluation by 9-point Hedonic Scale and analyzed. The color value which detected by the spectrophotometer was 42.64 ± 0.19 (L*) 4.33 ± 0.15 (a*) and 16.78 ± 0.10 (b*). Samples were taken each day for physical chemical and microbiological analysis including total plate count yeast and mold and E.coli by A.O.A.C 2000.

The objective of this research was studied the quality and consumer acceptance of corn milk with sugar coating process and pasturization by selected from three corn milk formula. The first formula was the most appropriate. Then pasteurized corn milk with 3 levels of total soluble solid; 9 10 and 11 Brix respectively. The suitable total soluble solid for pasteurized corn milk was 11 Brix. Physicochemical properties. The color values L * a * b * pH equals 74.95 21.03 34.41 and 07.16 respectively. Protein fat fiber moisture ash citric acid lactic acid and carbohydrates. Percent 2.28 1.48 2.22 68.48 0.26 0.14 0.24 and 25.18 respectively. An average sensory score of an appearance viscosity taste and overall liking from 30 panelists had significant (p 0.05) higher than other treatments. The optimum corn milk powder by coating sugar with the ratio of corn milk : sugar was 50 % (by volume/weight) of sugar was dried in tray dryer at 70 C. The color values L * a * b * were 39.89 -2.10 and 10.38 respectively. The sensory acceptance of corn milk from the market was significant (p 0.05) higher score than reconstituted corn milk powder.